The study was on a few emulsifiers used as food additives, not on all food emulsifiers. I wonder if egg yolks are correlated to increased diabetes risk, they're a common emulsifier (in mayonnaise, hollandaise, carbonara, custard, etc.)
I would say besides mayo (usually made with a seed oil), egg yolk would contain the highest amount of Poly Unsaturated Fatty Acids and Linoleic acid in your examples.
If my semi-controversial diet book is correct, PUFAs are to blame.
The researchers also did not control for PUFA consumption, only SFA consumption.
Hating on seed oils is really popular on social media right now even though PUFAs improve human health outcomes when substituted for SFAs.
https://www.the-nutrivore.com/post/a-comprehensive-rebuttal-...
You can measure the linoleic acid in body tissue samples (don't even need to track dietary intake) and it doesn't correlate with worse health outcomes. LA veterans study is a good example of that.
The seed oil scare is the MSG scare of the 2020s: a social media meme that people passively take up through repetition.